Best Presto Marinara Sauce Recipes

Pesto Marinara Spaghetti image

Yield 8

Number Of Ingredients 5

- Two 8.8-ounce package Giovanni Rana Spaghetti
- One 7-ounce container Giovanni Rana Basil Pesto
- One 14-ounce containers Giovanni Rana Marinara Sauce
- Salt and freshly ground black pepper to taste
- Shaved Parmigiano Reggiano cheese and fresh basil for garnish

Steps:

Cook the pasta according to the package directions; drain, reserving 1/2 cup of the pasta cooking water. While the pasta is cooking, combine the Pesto and Marinara sauce in a large pot, bring to a simmer, cover and keep warm. Add the cooked pasta to the sauce and toss, adding the pasta water a little at a time to loosen the sauce if necessary. Season with salt and pepper to taste, divide among bowls and garnish with cheese and basil.

Presto Meatballs and Marinara image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 20

1 slice bread
Milk, for soaking the bread
1/3 cup grated Romano cheese, plus more for serving
Handful fresh Italian parsley, chopped
Big pinch of kosher salt
Big pinch of freshly ground black pepper
1 large egg, beaten
1/2 pound ground chuck
1/4 pound ground veal
1/4 pound ground pork
Olive oil, for frying
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
1 medium onion, chopped
2 cloves garlic, chopped
1/2 cup red wine, for deglazing
Two 28-ounce cans crushed tomatoes
Kosher salt and freshly ground black pepper
1 pound bucatini
Fresh basil, for garnish

Steps:

For the meatballs: Put the bread in a small bowl and add just enough milk to cover. Let soak for 5 minutes.
Add the cheese, parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, egg and soaked bread to a large bowl and mix lightly with your hands. Add the meat and gently mix; do not overwork. Form the mixture into balls and place on a baking sheet.
Heat a large skillet over medium heat and add a healthy drizzle of olive oil. Working in batches, fry the meatballs in the skillet until all sides are golden brown, 2 to 3 minutes per side. Set aside.
For the marinara sauce: Heat the olive oil in a large saucepan over medium heat. Add the Italian seasoning and onions and sweat the onions until translucent, 5 to 10 minutes. Add the garlic and cook for 30 seconds, then add the wine to the pan to degalze. Then add the tomatoes and meatballs, bring to a simmer and simmer for 20 to 30 minutes.
Bring a pot of salted water to a boil. Cook the bucatini according to the package directions, reserving 1 cup pasta water before draining.
If your sauce gets too thick, add some of the starchy pasta water to thin it out. Remove the sauce from the heat, season with salt and pepper and garnish with fresh basil. Finish with grated cheese over the top and serve.

Marinara Sauce image

Provided by Ina Garten

Time 45m

Yield 6 servings

Number Of Ingredients 8

1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.